Creamy Vegan Rose Pasta
This creamy vegan rose pasta is the perfect recipe to cozy up! Hearty, filling and nourishing, this recipe comes together in just 30 minutes!
Servings 4
Equipment
- Crock-Pot Express Crock Multicooker
Ingredients
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 796 mL canned whole tomatoes no salt added
- 1/2 cup canned coconut milk
- 156 mL tomato paste
- 1/2 cup dry white wine can substitute with vegetable broth
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/3 cup nutritional yeast
- 1/2 tsp salt
- 1/2 tsp pepper
- 375 grams whole wheat pasta
- 1/2 cup fresh basil, julienned
Instructions
- Put Crock-Pot Express Crock Multicooker on Brown/Saute mode, level High.
- Place diced onion and minced garlic in the Crock-Pot Express Crock Multicooker and saute over high heat until onion is translucent, adding white wine a few tablespoons at a time to deglaze the pan.
- Once onion is translucent add sliced mushrooms and saute for 2-3 more minutes, until mushrooms have cooked down.
- Add canned tomatoes, tomato paste, coconut milk, dried oregano, thyme, basil, and parsely, nutritional yeast, salt, pepper and penne to the Crock-Pot Express Crock Multicooker.
- Press 'Stop' on the Crock-Pot Express Crock Multicooker. Place the top securely on the Crock-Pot Express Crock Multicooker, ensuring that the Vent is in the Sealing position.
- Click 'Bean/Chili' mode, then adjust the time to read 5 minutes. Ensure Crock-Pot Express Crock Multicooker is set to 'High'.
- Once Crock-Pot Express Crock Multicooker is finished, do a quick release by carefully (using a long-handled spoon) setting the dial to steam release.
- Stir in fresh basil and enjoy!
